Cornmeal Dinner Rolls


(Makes 24)

  • 1 Tbs. insta yeast
  • 1⁄2 C water ( if using whole wheat flour then increase water to 3⁄4 C.)
  • 1 tsp sugar
  • Mix and let stand till foamy in your mixing bowl with dough hook.

Cook together:
2 C. water
1 Tbs. salt
1⁄2 C yellow cornmeal
Bring water to a boil in a sauce pan and sprinkle and stir in cornmeal cooking 3-5 minutes till mushy. Now add 1⁄2 C sugar and 1⁄2 C margarine. Mix and set into an ice water bath to cool down enough before adding to the yeast mixture so you won’t kill the yeast.

In a mixer with a dough hook place the above ingredients and slowly add 6 Cups white flour or 3 C. white flour and 3 C. whole wheat flour. Remember to adjust the water if using whole wheat flour. Kneed till mixed. It will be a bit sticky. Cover with a towel and let rise in a warm place till double in size, about an hour. Put dough out on a floured surface and divide into 4 parts. Then divide each part into 6 balls and place into a greased bread pan. That is 4 pans with 6 balls of dough in each. Cover with a towel and let rise till double or more in a warm place.

Bake at 375 degrees for 15-20 minutes till golden.